How to Make any Bread Recipe into a Sourdough Recipe

One of the most common questions I get is how to convert yeast dough recipes into a sourdough recipe. The process isn't completely straight forward, however it can definitely be done with a little practice! This is the method I use to convert my recipes into sourdough recipes.
Sourdough Cinnamon Roll Recipe ►bakerbettie.com/sourdough-cin...
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Here are a few other videos that may be helpful for you:
Understanding the Sourdough Bread Start to Finish► • Understanding Sourdoug...
Understanding the Bread Making Step-by-Step► • Understanding Bread Ma...
Breaking Down Baker's Percentages► • Breaking Down Baker's ...
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TIMESTAMPS:
0:00 Introduction
0:38 What you need to know before you start
1:20 How to decide how much starter to put in your dough
2:53 Percentage of starter to put into your dough
3:30 How to adjust your recipe to keep the hydration the same when adding starter
5:07 Adjusting the liquid temperature when converting to sourdough
6:08 Increasing rising times when converting to sourdough
7:39 How to read your dough to know when it's ready
10:40 Outro
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To Calculate your Optimal Water Temperature:
Take the temperature of your room, your starter, and your flour in Fahrenheit and subtract those from 300.
For example: Room temperature is 72F, Flour 72F, Starter 72F
300-72-72-72= 84
If you are kneading your dough by hand, subtract another 5 from your new number and this is the ideal temperature of your water.
If you are using a stand mixer, subtract by 10 and this is the ideal temperature of your water.
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[@user-kw4kw8cy8y]

I see you have tulip bowls behind you. I use to have these. My grandmother served potato salad in them

[@donnang1227]

Thank you, Ms. Bettie, I always like your videos, they are clear and easy to understand. I will try them ... from Hong Kong.

[@BakerBettie]

I'm so glad you like them!

[@giselsilva]

Thank you so much! Always learning something new from you Bettie =)

[@BakerBettie]

I'm so glad!

[@AJSimpleCooking]

Love your intro. Thank you for taking the time to make this video

[@BakerBettie]

So glad you enjoy it!

[@eggfruit1683]

Thank you so much! I love watching your videos. When you have time, if you could do some videos on the Tanzghong method and how to incorporate that into a recipe, that would be great!

[@giselsilva]

I would love that video too!

[@BakerBettie]

Yes! It’s actually in my list!

[@petrageerdink]

😍 I love your videos and your explanation. You explain everything very well. Thank you a lot.

[@BakerBettie]

thanks!

[@carlosjrado1843]

Thanks Doll.

[@julielepretre2383]

Hi. I just found your Channel! I’ve watched so many sourdough videos lately because I want to learn! You, by far speak my language and are easy to understand. 😁 I bake me first sourdough loaf today! (I’ve been baking my own regular yeast bread for years). I want to convert my bread recipe to sourdough. But I don’t see your post about the FORMULA you shared. Is like to get that from you please. Thanks so much!

[@erniejofo]

Thank you so much for your videos. I just finished my first loaf of sourdough yesterday and it is delicious. My only issue is that the crust is very hard and so it's hard to slice. I'll be making another loaf tomorrow morning and so we'll see how it goes. I baked it in dutch oven. Maybe spraying water on it will help?

[@BakerBettie]

Sourdough always has a tough chewy crust. Is it burnt? If you like it softer, you can let the bread cool in the dutch oven with the lid on for about an hour before removing it. That will keep the moisture in the crust.

[@cindyglass5827]

Ok Bettie, putting the Sourdough aside for a minute, (cute-silly-sweet lol) the Collection [behind you] is sooo Fab & Cheerful looking - I found myself not listening to you here & there b/c I was enjoying looking at : ) Anyways, who couldn't love being in that Kitchen ? ... 2nd, I finally made some Choc Chip cookies made w/ 'browned butter' as per your video some time ago & urging me to - I had my 'doubts' at 1st but still went 4 it on your recc. - I am sooo Happy I did, you were right - Thank-you ! & yes, I learned a lot from your explanations of SD & it's intricacies, interesting. HAGWknd : )

[@BakerBettie]

Thank you! I just posted a video where I give a tour of my pyrex collection. So glad you like the browned butter!

[@user-oi8sg3lz3x]

What if the recipe calls for milk and water. Do you subtract 50 grams from both added together? 25 grams from each?

[@sayuricastro6360]

Do you have a recipe for sourdough cinnamon sandwich bread?

[@BakerBettie]

I don't but this video on How to Make any Recipe into a Sourdough Recipe can help --> kzbin.info/www/bejne/h6ndhKx_jc6hnLM

[@ednaenos1592]

I have had my sourdough in the refrigerator for over 2mo, because I was in an accident, but I do not know what I should do now. There is not mold yet but I"m not sure how to feed it and then proceed making bread. Can you let me know as I love sourdough bread.

[@BakerBettie]

No problem, your starter can be refreshed! I go over how to do that and how to bake with it after it has been stored in the fridge in this video: kzbin.info/www/bejne/f6Gvf5trhK2plbc

[@memyselfandi7782]

Was there an error with the one you posted last time?

[@BakerBettie]

Yes! There was a typo in the recipe formula, so I edited it and reuploaded.

[@Jeninegarcia]

I wish I could send you the picture of my loaf. I feel that im not getting the oven spring I could get. I feed my starter the 1:3:3 method Im doing 80 % hydration Follow all the steps. I have a delicious dough with pretty good crumb but i feel it could be so much better.

[@mariaromanidou6027]

What about if the recipe does not have obvious liquid in it?

[@BakerBettie]

Then unfortunately that really isn’t a recipe that can be directly converted. I would like build that one from scratch, or find a recipe that is already a sourdough version and tweak that one to my preferences.

[@user-oi8sg3lz3x]

What if the recipe calls for milk and water. Do you subtract 50 grams from both added together? 25 grams from each?